Eggs In Purgatory
This quick pantry meal is quick enough for a last-minute dinner, and delicious enough to serve to friends.
Author: Delish/Photo credit to halfbakedharvest.com
Ingredients
- 1 tbsp. extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 3 anchovy filets, chopped (optional)
- ½ tsp. crushed red pepper flakes, or less, depending on heat preference
- 1 (28-oz.) can whole tomatoes
- 2 tbsp. butter
- Kosher salt
- Freshly ground black pepper
- 1 sprig basil
- ¼ c. freshly grated Parmesan, plus more for serving
- 6 room temperature large eggs
- 3 basil leaves, torn, for garnish
Instructions
- In a large skillet over medium heat, heat oil. Add garlic, anchovy if using, and red pepper flakes. Cook, stirring occasionally, until mixture is fragrant, 1 to 2 minutes.
- Add whole tomatoes with their juices to the skillet, along with the butter. Season with salt and pepper and add basil sprig. Using a potato masher, or the back of a wooden spoon, crush tomatoes until a coarse sauce forms. Simmer for 25 minutes, continuing to crush larger pieces of tomato.
- Remove basil, stir parm into tomato sauce, and make 6 wells in the sauce with a wooden spoon. Crack one egg into each well and cover skillet. Cook eggs to desired doneness, 2 to 3 minutes for set whites and runny yolks.
- Remove from heat, season eggs with salt and pepper, and garnish with more cheese and torn basil. Serve with crusty bread for dipping.
